Scallopini Marsala

Serve it with a side of buttered spaghetti or mashed potatoes. If you like, you can order the Houston Junior League Cookbook , in which this recipe appears. For a copy, send $14.95 plus $2.50 postage and handling. Texas residents add $1.44 sales tax. Make check or money order payable to and send to: The Junior League of Houston, Inc., P.O. Box 22252, Houston, TX 77227. Attn: Cookbooks. Also available by phone: 1-800-432-2665 or 713-627-COOK. MasterCard, Visa accepted.

Level:
Moderate

Serves:
6

Ingredients

1½ lb. baby beef or milk-fed veal

¼ c. flour

¼ c. Parmesan cheese

1 tsp. salt

¼ c. butter

¼ lb. mushrooms

2 green onions with tops

1 c. beef broth or consomme

1 tbsp. lemon juice

¼ c. marsala wine

fresh parsley

Directions

Trim meat and cut into 3- or 4-inch pieces. Pound very thin between sheets of waxed paper. Combine flour, cheese, and salt. Dredge meat pieces in flour mixture, shaking off as much as possible. In half the butter, brown each slice of meat for about 1 minute on each side. Set aside and keep warm. Add remaining butter to skillet and sautee mushrooms and onions until tender. Add beef broth, lemon juice, and Marsala wine. Stir well. Return meat to skillet and simmer until done, about 30 minutes. (If veal is used, simmer only 10 minutes.)

To serve, pour pan juices over meat and sprinkle with parsley. Good with buttered spaghetti or mashed potatoes.

Tips & Techniques

Note: The original recipe calls for twice the amount of flour mixture needed to coat 1 1/2 pounds of meat. We also found that there wasn't quite enough pan juices to go around so we increased the beef broth.